In a pot, add butter, butternut squash, potatoes, salt and pepper, and sauté for a few minutes. Add vegetable broth and cook on high heat for about 5 minutes or until the potatoes and squash are fork tender.

With a hand blender, puree the squash mixture to the desired consistency and cook on medium heat for 5 minutes. Add heavy cream and cook for an additional minute. Remove from heat. Finish with freshy grated grana padano and a drizzle of truffle oil. Serve immediately.